Turkey Schnitzels With Celeriac And Arugula Remoulade

• 4 None turkey breast fillets
• 1 None large egg, whisked
• 1 handful fresh parsley leaves, chopped
• 1 cup breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup heavy cream
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp horseradish
• 1/2 bunch fresh chives, chopped
• 1 1/2 lb celeriac, peeled, grated
• 3.5 oz baby spinach

1. Preheat oven to 425u0b0F. Grease a baking tray.
2. Combine breadcrumbs and parsley. Dip turkey fillets in egg then coat in breadcrumb mixture. Lightly coat with oil then place on prepared pan. Bake for 12-15 mins, until crisp and cooked through, turning once.
3. Meanwhile, to make the remoulade, combine mayonnaise, cream, mustard, lemon juice, horseradish, chives and celeriac in a large bowl. Fold in baby spinach. Serve with turkey schnitzels.

turkey breast fillets, egg, handful fresh parsley, breadcrumbs, mayonnaise, heavy cream, mustard, lemon juice, horseradish, fresh chives, celeriac, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/33968 (may not work)